The skins from 5 fully baked kumara
Canola oil – for frying (1 tbsp olive oil for baking)
Sea salt for sprinkling
Assorted fresh herbs – sage and rosemary is a good option
Add the oil to a large pot and heat to 180C. Add the skins a few at a time and fry, turning once with a slotted spoon or tongs, until golden brown, 1 to 3 minutes depending on the size and thickness of your skins.
Transfer to paper towels to drain. Sprinkle generously with sea salt and chopped herbs if desired. Serve warm or at room temperature. We recommend eating within a few hours of frying, as the skins that have flesh on them get soft after being stored in a container.
*It is important that before you peel the skins away from the kumara you make they are fully cooked right through. Allow the kumara to cool and then use your hands to peel the skin away, leaving a thin layer of flesh on the skins.
To cook/fry them, you also can toss the skins with 1 tablespoon olive oil and bake in a preheated 220 Celsius oven for 15-20 minutes or until golden and crispy. Remove and sprinkle with salt.